Keeping Chickens

This recipe has evolved from a puff pastry experiment which John tried when we had some leftover puff pastry. You will be creating a cross between a giant vol-au-vent and a tart for a savoury snack, light meal or picnic.. Try this asparagus version and then explore the world of food flavours by making up your own toppings. Never throw leftover puff pastry away again!

Link to measurement conversion chart

Recipe makes serves 4 as a light meal with a mixed salad

Ingredients

• ¼ of a block of puff pastry
• ¼ of a qty of basic tomato sauce or 8 tbsp passatta
• 8 asparagus spears trimmed but left whole
• Grated cheddar

You will also need

• A baking tray

Method

1. Pre heat the oven to 180c
2. Roll out you puff pastry to a 20 x 20cm square
3. Using a sharp knife score all the way round the inside of your pastry square 1.5cm in from the edge
4. Cover the inner square with tomato sauce
5. Arrange the asparagus on top of the tomato sauce then sprinkle with grated cheese
6. Bake for approx. 20 mins until the pastry crust is golden and well risen
7. Eat hot or cold with salad

Serving suggestions and variations

• Can be doubled in quantity for more portions or a main meal
• This dish makes a great addition to a picnic
• Try adding a little chopped ham, sliced and cooked onions, cooked mushrooms, peppers or whatever you have to hand, asparagus is optional
• A fruit version works equally well.  Brush the fruit with a little warmed apricot jam when cooked and serve hot or cold

Acknowledgements

There are probably loads of versions in recipe books for this or a version of it. For us this recipe evolved from a puff pastry experiment which John tried when we had some leftover puff pastry, it became a pastry pizza. This is a great leftovers dish so the size might vary depending up the pastry available. We no longer have leftover puff pastry! Well done John.

You may also like to try one of these recipes from our collection;

• One of our staple soups, Lentil and Franfurter Soup improves if made a day ahead so the smokey flavour of the frankfurters infuses into the lentils.
• Adding a few greens to a Macaroni cheese means getting an additional one of your five a day and runner beans are a great addition when you have a glut to work through.
• A cross between spicey cottage pie and moussaka, Bobootie is a South African dish that will tempt your taste buds.

If you liked this recipe we would love to hear from you or you can post dome photo’s onto our facebook page.

Happy eating!

Eggs Royale is an alternative and more luxurious version of the classic dish Eggs Benedict and is appearing more and more on the menus of better restaurants as a breakfast option. It is a simple combination of smoked salmon, eggs and hollandaise sauce served on English muffins. For the purist homemade hollandaise will always taste better than anything you can buy however most of us don’t have the time to knock up a batch at breakfast time and keeping a jar of readymade sauce in the refrigerator is no hardship really. Muffins are something else we wont make, we keep a batch in the freezer and defrost them as we need them, simple.

This recipe is for 1 person, increase the quantities for the number of people you are cooking for, if you want a smaller portion cook one egg instead of 2 and add less salmon.

Ingredients

• 2 eggs poached to your taste preferably soft
• 2 slices of good quality smoked salmon
• A good dollop of hollandaise sauce
• 1 English muffin halved and toasted
• A little butter - optional
• A sprinkle of paprika – optional
• A wedge of lemon

Method

1. Lay your muffin halves on a plate and spread with butter if you want it
2. Place a piece of salmon on each half of the muffin
3. Place 1 egg on top of each piece of salmon
4. Spoon a dollop of hollandaise on top of each egg
5. Sprinkle a little paprika on top of the hollandaise sauce and serve with a wedge of lemon on the side
6. Eat and enjoy

Serving suggestions and variations

• Eggs Royale are one of a range of similar meals. For a vegetarian version use fresh spinach leaves instead of the salmon and you have eggs Florentine, or use ham instead of the smoked salmon and you have the classic eggs Benedict.
• Switch the smoked salmon for smoked trout or gravlax
• For a more substantial meal at lunchtime serve with a side salad
• Try using mayo instead of hollandaise, they are similar products and mayo has a less strong flavour
• Serve with tartare sauce instead of hollandaise
• Miss out the sauce and use scrambled eggs instead of poached
• Try crumpets, rye bread or a seeded bread toasted instead of the muffins

Acknowledgements

I first considered eggs royal when having a debate with John about alternatives to the ingredients on Eggs Benedict. This came about because we asked for eggs benedict for breakfast at a hotel in Minehead and they served them with Mayo having run out of hollandaise sauce. We decided a great alternative to the ham would be smoked salmon. I then spotted eggs Royale on a menu in Bath and not knowing what it was I then found out someone had pinched our idea already. Obvious really!

You may also like to try these recipes from our collection:

• Get inspired for a Full English Breakfast when you need something filling to start your day
• When courgettes are in season, Roasted Courgettes and Onions are a great side dish for a roast or chops
• Simply wonderful sweet snacks for a lunch box or party have a go at Chocolate Whoopie Pies, the kids will love them.

If you have enjoyed this recipe 

Happy eating!

This recipe for lentil and frankfurter soup provides a hearty meal that can be eaten all year round. The lentils provide a thick puree which carries the smoky flavour of the frankfurters. The frankfurters themselves provide a nice chewy texture to the lentil puree. This is a yummy soup and a must try. The flavour improves with age so if possible make a day ahead. Please note this soup benefits from the addition of the frankfurters. If you do not like frankfurters or are looking for a vegetarian soup, follow a different recipe.

Link to measurement conversion chart

Serves 4 as a main meal or 6 as a starter

Ingredients

• A packet of 5 smoked frankfurters – the thin ones, chopped into 1cm lengths
• 100g Red Lentils
• 1 large onion chopped
• 1 x 400g tin of chopped tomatoes
• 1 ltr chicken or vegetable stock
• 2tbsp tomato puree
• A dash of oil or butter
• 1 bay leaf
• Salt and pepper to taste

You will also need

• 1 large saucepan
• Hand blender or food processor

Method

1. Fry the onion in a little oil or butter until golden
2. Add the stock, tomatoes, lentils, tomato puree and bay leaf. Bring to the boil and simmer gently for 25 mins stirring occasionally to ensure the lentils do not stick.
3. Allow the soup to cool slightly, then puree.
4. Add the chopped frankfurters and leave for 30 mins or overnight  for the flavours to infuse
5. Adjust the seasoning to taste, you may not need salt.

Serving suggestions, variations hints and tips

• I am happy to eat this soup on it’s own however if you want to add a bit of toast or crusty bread it will make a more filling meal
• Don’t overdo the salt
• The tined tomatoes are not essential to the flavour so can be missed out.
• Frankfurters come in packs of 10. They freeze well so use half now and half when you make it again next week!

Acknowledgements

This soup was one that John brought to the marriage so to speak. It is one he used to make in a pressure cooker. I have adapted it for a saucepan cooking method as I never got on with a pressure cooker. If pressure cooking follow the method and pressure cook for 10 mins before pureeing.

You might also like to try these recipes from our collection;

• Wraps are a popular alternative to a sandwich, so try Quasadilla for a light lunch as a warm alternative.
• In the mood for a BBQ then don't forget some Boston Baked Beans, delicious!
• For an easy alternative to bread and butter pudding, have a go at Hot Cross Bread and Butter Pudding instead.

We hope you have enjoyed this recipe.

Happy eating!

Eggs Florentine is a vegetarian version of the classic dish eggs Benedict. It is a simple combination of spinach, eggs and hollandaise sauce served on English muffins. For the purist homemade hollandaise will always taste better than anything you can buy however most of us don’t have the time to knock up a batch at breakfast time and keeping a jar of readymade sauce in the refrigerator is no hardship really. Muffins are something else we wont make, we keep a batch in the freezer and defrost them as we need them, simple.

This recipe is for 1 person, increase the quantities for the number of people you are cooking for, if you want a smaller portion cook one egg instead of 2.

Ingredients

• 2 eggs poached to your taste preferably soft
• 8 – 10 baby spinach leaves
• A good dollop of hollandaise sauce
• 1 English muffin halved and toasted
• A little butter - optional
• A sprinkle of paprika - optional

Method

1. Lay your muffin halves on a plate and spread with butter if you want it
2. Divide the spinach between the 2 halves of the muffin
3. Place 1 egg on top of each muffin
4. Spoon a dollop of hollandaise on top of each egg
5. Sprinkle a little paprika on top of the hollandaise sauce
6. Eat and enjoy

Serving suggestions and variations

• Eggs Florentine are one of a range of similar meals. For use ham instead of spinach and you have eggs Benedict, for a more luxurious version use smoked salmon instead of the spinach and you have eggs royale.
• For a more substantial meal at lunchtime serve with a side salad
• Try using mayo instead of hollandaise, they are similar products and mayo has a less strong flavour
• Miss out the sauce and use scrambled eggs instead of poached
• Try crumpets, rye bread or a seeded bread toasted instead of the muffins
• Chop up some cress to use instead of paprika
• Watercress is a great substitute for spinach, you could also try chicory or other salad leaves.

Acknowledgements

I first tried eggs benedict at our local Sainsbury’s café. It was a lovely alternative to a full English breakfast and is something I am happy to put together for a weekend big breakfast. Eggs Floentine is something I noticed as an alternative on some menus in restaurants as a vegetarian option itr is great to have something so delicious available if you don’t want to eat meat.

You may also like to try these recipes from our collection;

• For a speacial vegetarian main meal you can't beat an Asparagus Galette, simple to make if using ready made puff pastry and our Simple Tomato Sauce
• Mashed Carrots and Swede are a true treat expecially when mixed with lots of butter!
• At the start of spring the first forced Rhubarb becomes available and this beautiful pink Rhubarb Fool is perfect for it.

If you have enjoyed this recipe,

Happy eating!

This recipe for quesadilla is quick to do and makes a great filling snack at lunchtime. If you want something more substantial add some Mexican style rice, black beans, a good dollop of guacamole and some sour cream on the side and bingo you will soon be satisfied. There are no accurate measurements here as it is a recipe to make using what is in the refrigerator really. If you are eating alone use 1 tortilla and fold it in half once filled

Serves 2 or 1 hungry teenager

Ingredients

• 2 flour tortillas
• 1 tub of salsa, shop bought or ready made
• Cheddar Cheese grated
• Optional chopped chicken or beef

You will also need

• A frying pan large enough to dry fry the tortillas

Method

1. Spread some of the salsa over one tortilla, sprinkle over evenly the chopped meat if using and the grated cheese.
2. Top off with the second tortilla
3. Heat the frying pan, DO NOT add any oil, Gently lift the quesadilla into the pan and dry fry for 2 – 3 mins until you start to smell the tortilla cook
4. Carefully turn the quesadilla over and dry fry on the other side for another 2 – 3 mins.
5. Remove from the pan and serve immediately
6. Eat and enjoy!

Serving suggestions and variations

These are meant to be a snack or form of street food. You can fill them with anything, especially leftovers, so be adventurous. However try to avoid overfilling them, less is best unless you want to wear the filling or use a knife and fork to eat them with. Here are some alternatives to get you started

• Left over chilli
• Baked beans and cheese
• Leftover bolognaise sauce
• Ratatouille
• Ham, cheese and onion
• Cream cheese, chives and smoked salmon
• BBQ beans
• Curry and rice
• Cooked mushrooms
• Tuna and cheddar - this goes really well with  dollop of coleslaw on the side.

We were served them with a side order of mexican rice and Park City Black beans. You could also;

• add a side salad,
• add guarcamole and sour cream
• Just eat them as they are

Acknowledgements

Quesadillas are something we first experienced after seeing them made on a cooking programme many years ago. They were a total failure for us because the recipe was too complicated and required lots of ingredients and prep. So what appeared to be a simple tasty starter became a real pain to make and was immediately abandoned. We rediscovered them whilst skiing in Park City, Utah. They were tasty, appeared to be easy to make and so we did when we got home. Our advice is; think of these as an alternative to a cheese toasty and you’ll do well.

You may also like to try the following recipes from our collection;

• Have a go at Pickled Eggs, they make a fabulous snack at any time
• Looking for a centrepiece to a buffet, this deep filled Minted Pea and Pancetta Tart will get them talking
• Banana's and toffe are a match made in heaven and Banoffee Pie with a buttery biscuit base is a real winner.

We hope you have enjoyed this recipe.

Happy eating!

This recipe is a combination of prawns and boiled eggs which really works well. If you are having a few friends round and want something tasty for a buffet, starter or side dish, it is a brilliant way to use up a bulk quantity of eggs. The recipe can be volumed up or down easily so invite a few friends around for a treat and give Tony’s Prawny eggs a go, enjoy!

Link to measurement conversion chart

This recipe uses 12 eggs and will do 6 people as a starter. If doing for a buffet, and you are lucky, they will do 24 portions.

Ingredients

• 12 eggs hard boiled and shelled
• 1 x 250g bag of cooked and shelled small prawns or shrimp, defrosted if frozen
• 200ml Mayo
• A good dollop of tomato ketchup
• Black pepper
• Paprika
• Salad leaves

You will also need

• A serving plate or dish big enough to hold the halved eggs

Method

1. Line a serving dish with salad leaves
2. Halve the eggs, pop out the yolks and arrange the egg whites in the serving dish in a single layer
3. Crumble the yolks in a bowl
4. In a large bowl mix the mayo with a good dollop of ketchup and season to taste. Add the prawns and half of the crumbled yolks then mix well.
5. Spoon the prawn mixture into the egg whites, in the hollow space left by the yolk removal.
6. Sprinkle the remaining egg yolk evenly over the top of the prawns and decorate with a light dusting of paprika.
7. Keep refrigerated until required, eat within 1 day

Serving suggestions and variations

• We have eaten these as accompaniments to a BBQ and as part of a buffet, they work equally well as a starter served 2 halves on a plate with bread and butter
• Miss out the ketchup and just use mayo, ketchup was our own addition because we like Marie Rose sauce
• Give it a bit of bite and add a splash of Worcester sauce or tabasco – but not too much
• Chop up some parsley and sprinkle over instead of paprika
• Make it vegetarian by substituting finely chopped and softened onions instead of prawns using mayo or hollandaise sauce to combine
• Use smoked haddock flaked instead of prawns, and hollandaise sauce with a little cheddar grated over.

Acknowledgements

Tony has held these BBQ parties every year on August bank holiday weekend and is famed for his Prawny eggs, which disappear in short order. We made our own version for a 90th birthday party as part of a buffet, they were the first to go. So my thanks for the original version go to Tony.

You might also like to try these recipes from our collection;

• Soup is a dish we have at least onece a week and this is one we discovered with our slow cooker, Split Pea, Tomato and Bacon Soup, thick and meaty, great for a main meal in winter.
• Pasta is a staple for us and Carbonara A La Basevi Store Cupboard is something most of you can put together  from your own stores.
• Whilst carrots are off my favourite food list, Carrot Cake is not, Yummy!

We hope you have enjoyed this recipe.

Happy eating!

Eggs benedict is a classic dish that has come back into fashion for breakfast at many cafes and restaurants. It is a simple combination of ham, eggs and hollandaise sauce served on English muffins. For the purist homemade hollandaise will always taste better than anything you can buy however most of us don’t have the time to knock up a batch at breakfast time and keeping a jar of readymade sauce in the refrigerator is no hardship really. Muffins are something else we wont make, we keep a batch in the freezer and defrost them as we need them, simple.

This recipe is for 1 person, increase the quantities for the number of people you are cooking for, if you want a smaller portion cook one egg instead of 2 and add less ham.

Ingredients

• 2 eggs poached to your taste preferably soft
• 2 slices of good quality ham
• A good dollop of hollandaise sauce
• 1 English muffin halved and toasted
• A little butter - optional
• A sprinkle of paprika - optional

Method

1. Lay your muffin halves on a plate and spread with butter if you want it
2. Place a piece of ham on each half of the muffin
3. Place 1 egg on top of each piece of ham
4. Spoon a dollop of hollandaise on top of each egg
5. Sprinkle a little paprika on top of the hollandaise sauce
6. Eat and enjoy

Serving suggestions and variations

• Eggs benedict are one of a range of similar meals. For a vegetarian version use fresh spinach leaves instead of the ham and you have eggs Florentine, for a more luxurious version use smoked salmon instead of the ham and you have eggs royale.
• For a more substantial meal at lunchtime serve with a side salad
• Try Palma ham or one of the other cured meats and salamis available
• Try using mayo instead of hollandaise, they are similar products and mayo has a less strong flavour
• Miss out the sauce and use scrambled eggs instead of poached
• Try crumpets, rye bread or a seeded bread toasted instead of the muffins

Acknowledgements

I first tried eggs benedict at our local Sainsbury’s café. It was a lovely alternative to a full English breakfast and is something I am happy to put together for a weekend big breakfast.

You may also like to try these recipes from our collection;

• When the apples ripen and have been stored away it is a great time to think about getting a batch of Cranberry Mincmeat on the go, I make mine just after Christmas so it can improve.
• Great for a snack, party or side dish Spicy Jacket Potato Wedges are so easy peasy to make.
• Looking for a special dessert a Baked Rasperry Cheesecake will fill the spot, made extra special with a raspberry coulis.

If you have enjoyed this recipe

Happy eating!

Onion rarebit is a fancy version of cheese and onion on toast and is worth the effort. It is a tasty alternative to Welsh Rarebit for lunch. Adding onions gives this version extra depth of flavour as well as adding some texture.

Serves 4 as a light meal

Link to measurement conversion chart

Ingredients

• 4 slices of thick bread, crusts removed
• 2 onions sliced
• 50g Butter
• 225g Mature Cheddar cheese grated
• 150ml apple cider
• 2 tbsp fresh breadcrumbs
• ½ tsp paprika
• 1 tsp mustard powder
• 2 egg yolks beaten

You will also need

• A small saucepan
• A grill

Method

1. Toast the bread on 1 side
2. In a small saucepan melt the butter over a low heat then add the cider and cheese. Stir until the cheese has melted and the mixture is smooth
3. Add the paprika, mustard, eggs and breadcrumbs and allow to warm through, but not to boil.
4. Spread the onions over the untoasted side of the bread then cover with the cheese mixture.
5. Grill until bubbling

Serving suggestions and variations

• Make this more of a meal by adding some ham to the onions and serving with a side salad
• Turn it into pizza toast by laying tomatoes under the onions as well and top off with anything that comes to hand
• This is tasty with a sprinkle of Worcester sauce
• If you are short of time and want a quick snack just sprinkle cheese over the onions and grill

Acknowledgements

This recipe originated for us in the Dairy Book of Family Cookery, produced by the Milk Marketing Board. I was given this book by a dear friend Claire for my 18th birthday, it now looks a little taty but we still refer to it regularly. It is not very good for low fat dieters though, shame.

You may also like to try one of the following recipes from our collection;

• Roasted Medeteranean vegetables are almost a storecupbaord item for us, great as a side, salad or the main ingredient in a vegetarian Lasagne
• Trying to avoid pasta for dietary reasons doesn't mean  going without a bolognaise when you use Runner Beans instead of spaghetti
• Apples all come at once and are easy to freeze, meaning that you can have a tasty Oaty Apple Crumble all year round

If you liked this recipe we would love to hear from you or you can post dome photo’s onto our facebook page.

Happy eating!

Eggs benedict is a classic dish, eggs Basevi is one we put together based upon this classic. It is a simple combination of bacon, eggs and hollandaise sauce served on English muffins or toast. For the purist homemade hollandaise will always taste better than anything you can buy however most of us don’t have the time to knock up a batch at breakfast time. We serve this if we have any hollandaise leftover from something else we made. Fresh hollandaise is readily available in most supermarkets and is far superior to the jars of readymade sauce you can buy but if you like hollandaise then an jar in the refrigerator is no hardship really. Muffins are something else we don’t make ourselves, we keep a batch in the freezer and defrost them as we need them, or just use toast simple.

This recipe is for 1 person, increase the quantities for the number of people you are cooking for. If you want a smaller portion cook one egg instead of 2, or divide between two people for a starter.

Ingredients

• 2 eggs poached to your taste preferably soft
• 2 slices of good smoked back bacon
• A good dollop of hollandaise sauce
• 1 English muffin halved and toasted or 2 slices of toast
• A little butter - optional
• A grind of black pepper

Method

1. Cook the bacon to your taste, we fry with no oil in the pan and like the fat crispy
2. Lay your muffin halves on a plate and spread with butter if you want it
3. Place a piece of bacon on each half of the muffin
4. Place 1 egg on top of each piece of bacon, it should nestle in the meaty part quite nicely
5. Spoon a dollop of hollandaise on top of each egg
6. Grate black pepper on the top of the hollandaise sauce
7. Eat and enjoy!

Serving suggestions and variations

• Similar to Eggs benedict which uses ham instead of bacon
• For a vegetarian version use fresh spinach leaves instead of the bacon and you have eggs Florentine,
• for a more luxurious version use smoked salmon instead of the bacon and you have eggs royale.
• For a more substantial meal at lunchtime serve with a side salad
• Try Palma ham or one of the other cured meats and salamis available
• Try using mayo instead of hollandaise, they are similar products and mayo has a less strong flavour
• Miss out the sauce and use scrambled eggs instead of poached
• Try crumpets, rye bread or a seeded bread toasted instead of the muffins

Acknowledgements

We came up with this one all on our own and claim all the credit! There are many recipes around that use Hollandaise sauce, we particularly like it served with steak. However whether you buy the sauce or make your own I will bet you have some left over. It would be a crime to waste it so plan in an Eggs Basevi for breakfast the next day and use it up.

Fancy something else from our collection then why not try one of the following;

• Want to share a starter try baked camembert with asparagus dippers,
• our corned beef lasagne is a great twist on the classic lasagne and equally tasty,
• if your making your own hollandaise then use the egg whites up with out Mint Choc Mousse, yummy.

Happy eating!

Cheesy scramble, or scrumble, which is what Simon named it, came about as a direct result of having a go at Welsh Rarebit. Simon liked it, he wanted it for breakfast daily at one point. However Welsh rarebit is not something we wanted to put together on a school day morning so we cheated, added grated cheese to his portion of scrambled eggs and a winner was born.

Serves 2

Link to measurement conversion chart

Ingredients

• 3 eggs
• 20ml double cream per egg, you can substitute for milk but they aren't as nice!
• Salt and pepper
• 50 g grated cheddar cheese
• 2 english muffins split and toasted or 2 slices of bread toasted

You will also need

• A cooker with a grill option or very hot oven

Method

1. Preheat the grill or oven
2. Toast the bread or muffins on both sides
3. Scramble your eggs per the basic recipe leaving them slightly runnier than usual
4. Stir in half the cheese and combine
5. Divide the eggs equally between the two slices of toast then crumble the remaining cheese evenly on top
6. Grill or bake until the cheese melts and starts to go brown
7. Eat and enjoy

Serving suggestions and variations

• If you can cook your eggs on a hob then fry off some streaky bacon in the pan before you add the eggs and leave out the cheese. This is also a family favourite and creates less washing up than cooking the bacon separately
• As above try with chopped button mushrooms as a vegetarian option, be aware that the eggs may go a little grey
• Want a more substantial meal for lunch then add a side salad or cook some tomatoes to go with it.

Acknowledgements

I suspect there are any number of people that have mixed scrambled eggs and cheese together. We have gone a step further and named it. So this particular version one is acknowledged to Simon, who eats more of it than anyone else.

Fancy something else from our collection then why not try one of the following;

• for a tasty lunch or supper dish why not give Running Mac and cheese a go, great when the runners are in season,
• Our Lentil and frankfurter soup will fill a gap on a cold evening as well,
• alternatively why not try Alex's chocolate brownies for a sweet treat.

Happy eating!